4.
Specification (Summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)
4.1.
Name
‘Volailles de Loué’
4.2.
Description
Poultry carcases or cuts of superior quality, with tasty meat, tender but of firm consistency, with no excess fat (Poulet Blanc Fermier de Loué [Loué farm-reared white chicken], Dinde Fermière de Loué [Loué farm-reared turkey], Dinde (bronzée) Fermière de Loué [Loué farm-reared (bronze) turkey], Pintade Fermière de Loué [Loué farm-reared guinea-fowl], Canard de Barbarie Fermier de Loué and Canette de Barbarie Fermière de Loué [Loué farm-reared Muscovy duck and Loué farm-reared Muscovy duckling], Poulet Noir Fermier de Loué [Loué farm-reared black chicken], Poulet Jaune Fermier de Loué [Loué farm-reared yellow chicken], Oie Fermière de Loué [Loué farm-reared goose], Chapon Fermier de Loué [Loué farm-reared capon], Poule Fermière de Loué [Loué farm-reared hen], Poularde Fermière de Loué [Loué farm-reared poulard], Poulet Blanc Fermier [farm-reared white chicken], Chapon de Pintade Fermier de Loué [Loué farm-reared guinea-fowl capon]).
Poultry marketed without giblets, whole or in cuts, fresh or frozen.
4.3.
Geographical area
The department of Sarthe; the department of Mayenne; the cantons bordering these two departments in the neighbouring departments of Orne, Indre et Loire, Loir et Cher and Eure et Loir; in the department of Maine et Loire: the arrondissement of Segré and the cantons of Louroux-Béconnais, Saint-Georges-sur-Loire, Angers, Tiercé, Durtal, Seiches-sur-le-Loir, Baugé, Beaufort-en-Vallée, Noyant, Longué-Jumelles and Allonnes.
4.4.
Proof of origin
All the links in the production chain are listed (hatcheries, feed manufacturers, breeders, slaughterhouses).
Documentary records are kept for each batch of poultry: declaration by the breeder of birds added to his stock, delivery slips for day-old chicks, declaration of departure for the slaughterhouse and slips for collection of carcasses from the slaughterhouse, declaration of the labels used for the poultry after slaughter and declaration of downgraded poultry. All labels are numbered. Checks on the consistency of this information ensure the product's traceability.
4.5.
Method of production
Pure and crossbred slow-growing strain. Reared in small flocks, in the open air or roaming freely in the local fields (bocage) until sexually mature. The feed is cereal-based and a minimum age is set for the slaughter of each species.
4.6.
Link
The link with the geographical origin derives from:
Historical reputation, linked to the ‘Foire de l'Envoi’, a fair held in the village of Loué. This fair was very well-known in the 19th century and attracted many poultry dealers. The region's farmers sold their poultry to these dealers. In 1958, breeders and packers in the Loué region successfully revived the production of high-quality farm poultry.
Current reputation: Loué poultry is the best-known poultry in France. It is highly renowned and features prominently in French haute cuisine. It is used by top restaurateurs.
4.7.
Inspection body
Name
QUALI OUEST
Anschrift
30 rue du Pavé 72000 Le Mans — France
Tel.
(33) (0)2 43 14 21 11
Fax
(33) (0)2 43 14 27 32
E-mail
qualiouest@qualiouest.com
4.8.
Labelling
Volailles de Loué and the name of the species concerned.